These are the main factors that determine the suitability of milk for cheese production, particularly its ability to clot. The use of various technological schemes of cheese production allows us to obtain cheeses, different by organoleptic indicators and chemical compositions. Technology of cheese production includes the following steps: receiving milk, cleaning, normalization, pasteurization, cooling, the addition of ferment, rennet, obtaining the clotted mass, coagulated mass separation, partial removal of serum, the second heating, prepackaging, curd formation, salting the cheese in salt water, the packaging of cheese, cheese ripening, realization.
Each type of cheese has its own processing and ripening method, the purpose of which is to support the desired microflora development. To provide a distinctive taste, smell and look of specific type of cheese on the production all necessary conditions were created and appropriate equipment was installed.